125grams (about 1 ½ cups)plain biscuits (crushed) See note 1
100gramsbutter(melted)
¾cupsmooth peanut butter
⅓cupicing sugar
1cupchocolate chips
4tablespoonsmooth peanut butter(divided)
Instructions
Line a 20cm x 20cm (8" x 8") brownie tin with baking paper and set aside.
In a medium sized bowl mix together crushed biscuits, melted butter, peanut butter and icing sugar. Press into the prepared brownie tin and set aside.
In a microwave bowl or over a double boiler melt 1 cup of chocolate chips and 2 tablespoon of the second measure of peanut butter. Pour over the base and smooth out using a spatula.
To make the swirls: Take the remaining 2 tablespoons of peanut butter and spoon it in dots all over the chocolate topping (see image in post or video for a visual) and drawing a toothpick through the peanut butter, make your swirly pattern. Don't take too long doing this as the chocolate will start to harden.
Chill the slice in the fridge for 1 hour or until firm. Slice and serve. Will keep in the tin in the fridge for a week (see note 2)
Notes
I used Round Wine Biscuits but Graham Crackers, Marie Biscuits or any plain biscuits that you can find will do.
The slice will only keep in the fridge for 1 week if you have the willpower of a saint.
Nutrition Facts
No Bake Chocolate Peanut Butter Slice
Amount per Serving
Calories
153
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Cholesterol
10
mg
3
%
Sodium
119
mg
5
%
Potassium
81
mg
2
%
Carbohydrates
14
g
5
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
120
IU
2
%
Vitamin C
0.1
mg
0
%
Calcium
15
mg
2
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.